Daikon Radish Salad With Natto

• 1 pack Natto (fermented soy beans)
• 5 cm Daikon radish
• 5 cm of the thin end Carrot
• 1/2 Cucumber
• 10 grams Wakame seaweed
• 1 packet Bonito flakes
• 1 packet The sauce that comes with the natto
• 1 packet The Japanese mustard that comes with the natto
• 1 tbsp Ponzu
• 1 tsp Sugar
• 1/2 tsp Grated garlic

1. Finely julienne the daikon radish and carrot, sprinkle with a little salt and leave until wilted.
2. Julienne the cucumber.
3. Rehydrate the wakame seaweed and cut up into easy to eat pieces.
4. Combine the ingredients and the natto in a bowl.
5. Squeeze out the vegetables from Step 1, and add them and the cucumber, wakame seaweed and bonito flakes to the bowl from Step 3 and mix well.
6. Sprinkle on some white sesame seeds to finish.

pack, radish, carrot, cucumber, flakes, ponzu, sugar, garlic

Taken from cookpad.com/us/recipes/168089-daikon-radish-salad-with-natto (may not work)